So it’s been almost 3 weeks since I made my last post, but not without good reason! Of course the holidays have a way of absorbing up all of your free time, but that’s not the real excuse. I’m sure that by looking around this page a bit (at least if you’re familiar with my blog from before) you can notice that I have a new awesome site design! For Christmas my boyfriend began this project as one of his gifts to me and when I saw the preview of what was in store by the time it was done, I nearly exploded with excitement. He put a ton of his free time into seeing it through and I couldn’t be happier with the result.
Once I realized the new design was incoming I really wanted to wait to make a new post. I have a few more recipes lined up as a result of the mini hiatus (including roasted cauliflower soup and limoncello), but I knew that my first post of 2014 had to be something healthy. This is, after all, the one time of the year that the human race unanimously decides to improve their well being (at least for a couple of weeks until someone caves and shows up at the office with donuts).
A while back someone commented on how much they enjoyed looking through my blog. She pointed out that she particularly loved the Mediterranean influence she often sees in my recipes. I thought, “Wow… I guess I do have a tendency to cook with lemon, chickpeas, parsley, etc…” And who wouldn’t? The fresh flavors so commonly associated with Mediterranean food are incredible. This salad brings some of those influences together into one filling dish for under 350 calories. There is protein. There is fiber. There is nutrient dense broccoli. It’s definitely a recipe to ring in the new year and kick start your healthier eating habits.
- 2 cups of pre-cooked whole grain blend (I used the red quinoa and brown rice blend by Village Harvest, which is found in the freezer section)
- 3 cups raw broccoli, chopped
- 1 can chickpeas, drained
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon water
- 1/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, coarsely chopped
- 1/4 cup chopped pecans
- Prepare grain according to package instructions. In my case I just popped it in the microwave for about 2 minutes.
- Place broccoli in a bowl and microwave a couple of minutes until no longer raw, but still crunchy and green. I combined my broccoli with the grain to save time while heating.
- Whisk together olive oil, lemon, water, and spices to form the dressing.
- Combine all ingredients with the dressing in a large bowl and toss well to combine.
- Eat slightly warm as is or transfer to the refrigerator for about 15-20 minutes first (my preference).